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Alaska is known for its beauty, as well as the challenges that living there can create. Winters are harsh, and growing season can be fleeting.
Eating in Alaska is both an opportunity and an experience, depending on where you are. For many in rural Alaska, eating revolves around what can be hunted, harvested from the land and supplemented by nonperishable foods. Alaska’s distance from the Lower 48 means milk may cost $10 per gallon.
Rising temperatures make it challenging to preserve foods in the ancestral tradition but could provide opportunities to grow crops that were previously limited to warmer climates.
– Mary Barber, Food PR & Communications